175 g butter, softened, plus extra for greasing
250 g caster sugar
4 large eggs
200 g self-raising flour
50 g almond meal
75 g natural yoghurt (full fat)
2 tsp vanilla extract
250 g strawberries, hulled and sliced
1 handful toasted flaked almonds
For the cheesecake blobs
200 g full-fat cream cheese
25 g caster sugar
1 large egg
- Heat oven to 180C/160C fan. Grease and line the base and sides of a deep 23cm cake tin with baking paper. Mix the ingredients for the cheesecake blobs together in a bowl until just combined – be careful not to overmix or it will become runny. Set aside.
- Put the butter, sugar, eggs, flour, almond meal, yoghurt, vanilla and a pinch of salt in a large bowl, and beat together until smooth using an electric hand whisk.
- Scrape half the cake mixture into the tin, then scatter with half the strawberries. Use the back of a teaspoon to create dips in the surface of the cake and dollop in spoonfuls of cheesecake mixture – saving about half for the top. Cover with the remaining cake mixture, being careful not to disturb the cheesecake and strawberries below. Scatter with the remaining strawberries and spoon on the remaining cheesecake mixture, using the same method as before.
- Scatter with almonds and bake for 50 mins-1 hr or until a skewer comes out clean. Cool for 20 mins in the tin before turning out. Delicious served warm or cold.